A good beef tenderloin on a plate delights young and old alike with its tenderness. But where exactly in the animal is the tenderloin located? And why is it so popular?
The tenderloin, also known as sirloin or fillet roast, is the most expensive and sought-after cut of beef, and for good reason: A good beef tenderloin is distinguished by its fine marbling and its buttery-tender, juicy texture. In Austria, the tenderloin is called 'Lungenbraten', in English it's called tenderloin, and the French call it Chateaubriand, which sounds more like a wine (although a good red wine certainly goes very well with a tenderloin).
Filet steak – a beautiful back steak can also be delightful!
The tenderloin is a long, club-shaped muscle strip that comes from the loin area in the lower back of the cow, directly to the right and left of the spine, beneath the back muscles. The tenderloin is also so expensive because it is the smallest cut of meat compared to the rest of the animal.
Important: the 2000g piece in the selection comes with the fillet head included!
Feeling hungry yet? We at Kreutzers.eu will cut you ready-to-cook fillet steaks without the silverskin from our high-quality Charolais beef fillet!
See for yourself and bring a true piece of steak culture into your home!
